| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds haricots verts
- Good olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 50 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 268 mg |
| Serving Size | 1 of 8 servings |
| Calories | 50 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 268 mg |
Reviews
Never thought to roast haricot verts. So good. Game changer. Ina’s the best
Easy and delicious, so glad I made them. My guests loved them too.
Love how simple, easy and delicious this recipe is!
Simple and very good.